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re: Cooking scallops. UPDATED with pics.
Posted on 4/10/15 at 4:23 pm to BlackenedOut
Posted on 4/10/15 at 4:23 pm to BlackenedOut
Thanks guys. Kind thought that was what I needed to do. 
2
Posted on 4/10/15 at 4:25 pm to fatboydave
Where did you get them from? Good scallops somewhat hard to find in retail setting.
Bay scallops you can just toss with some salt, lemon juice, and olive oil for a nice quick ceviche esque dish.
Bay scallops you can just toss with some salt, lemon juice, and olive oil for a nice quick ceviche esque dish.
Posted on 4/10/15 at 6:38 pm to fatboydave
Sea scallops, very hot and fast. Do not overcook. How do you know when you've cooked them too long? Over a minute and a half on each side max. You're just looking for that lovely sear, so a hot pan is a must. A rare scallop on the inside should be welcomed, and one of the sweetest proteins you've ever supped on. I always have some in my freezer ready to thaw and cook.
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